Vegetable pasta salad**

6 Servings

Ingredients

QuantityIngredient
12ouncesRotini pasta, cooked and drained
6Green onions, thinly sliced
2Sm. zucchini, thinly sliced
2cupsFrozen broccoli and cauliflower,
Thawed and drained
cupThinly sliced carrots, parboiled
1cupThinly sliced celery
½cupFrozen peas, thawed
21/4 oz can sliced ripe olives, drained
6ouncesJar marinated artichoke hearts,
Drained and quartered
Dressing:
½cupMayonnaise
½cupBottled Italian salad dressing
½cupSour cream
1tablespoonPrepared mustard
½teaspoonDried Italian seasoning

Directions

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.

Serves: 16 From: "Taste of Home Magazine" Posted by: Debbie Carlson (D.CARLSON - GEnie)